Description
This Keto Avocado Egg Salad is a creamy, low-carb, and nutritious dish perfect for a quick lunch or snack. Combining hard-boiled eggs and ripe avocados with flavorful seasonings, it’s a delicious twist on traditional egg salad that fits perfectly into ketogenic and vegetarian diets.
Ingredients
Scale
Eggs
- 6 large eggs, hard-boiled and peeled
Salad Mixture
- 2 ripe avocados, peeled and pitted
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 2 tablespoons chopped fresh chives or green onions
- Salt and pepper to taste
- Optional: ¼ teaspoon garlic powder or a pinch of paprika for added flavor
Instructions
- Prepare the eggs: Chop the hard-boiled eggs into bite-sized pieces and place them in a large bowl.
- Mash the avocado mixture: In a separate bowl, mash the avocados with mayonnaise, Dijon mustard, and lemon juice until creamy but still slightly chunky.
- Combine ingredients: Add the avocado mixture to the chopped eggs and stir gently to combine.
- Add seasonings: Mix in the chives or green onions and season with salt, pepper, and optional garlic powder or paprika if using.
- Chill or serve: Serve immediately or chill for 30 minutes for a firmer texture. Enjoy on its own, in lettuce wraps, or over a bed of greens.
Notes
- For extra protein and crunch, add cooked crumbled bacon.
- This salad is best eaten fresh, as avocado can brown over time even with lemon juice.
- Store leftovers in an airtight container with plastic wrap pressed directly onto the surface to reduce browning.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
